We finished our short rib discussion yesterday without a finished dish. Since we have guests arriving today we needed to assemble a variety of dishes for this evenings menu, one of which will feature the olive brined short ribs. We have spent some time working on the delivery of flavor, from a quick hit to the subtle development of flavors as a dish progresses. Short ribs are rich, decadent and can be heavy. In preparing a short rib dish we sought out ingredients with their own clarity in order to achieve balance. We made a ginger flavor strip to add spice and floral components to the dish, while our melon confit added a refreshing juicy crispness. We married the clean and rich flavors components with a miso butterscotch sauce, tying burnt caramel with salty, fatty and a touch of acid. The dish works because the flavors all work to elevate one another.